Spinach & Feta Cheese Omelette Recipe

Whisk eggs

Crack the 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon dried oregano if using. Whisk vigorously until the mixture is homogenous and slightly frothy, about 30–45 seconds. Set aside.

Cook shallot and garlic

Heat 1 tablespoon olive oil or butter in a medium nonstick skillet over medium heat. Add the finely chopped shallot (1/4 cup) and sauté, stirring, until softened and translucent, about 2–3 minutes. Add the minced garlic (1 teaspoon) and cook 20–30 seconds until fragrant, being careful not to brown.

Wilt spinach

Add the roughly chopped fresh spinach (2 cups) to the skillet. Using tongs or a spatula, toss and cook until wilted and any excess moisture has mostly evaporated, about 2–3 minutes. Season lightly with a pinch of salt and pepper. Remove the spinach mixture from the skillet to a plate and let cool slightly.

Prepare feta

Crumble 3/4 cup feta cheese and set aside. If the feta is very salty, you may rinse briefly and pat dry before using.

Heat pan and butter

Return the same nonstick skillet to medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the pan evenly. The butter should foam but not brown—reduce heat if it starts to brown quickly.

Add egg mixture to pan

Pour the whisked egg mixture into the skillet, tilting the pan to spread the eggs into an even layer. Let the eggs cook undisturbed for about 30–45 seconds until the edges begin to set.

Stir and settle

Using a heatproof spatula, gently stir the eggs in the center for 10–15 seconds to create small curds, then stop stirring and tilt the pan to let any still-runny egg flow to the edges. Continue cooking until the surface is mostly set but still slightly wet, about 1–1.5 minutes total from pouring.

Add filling

Spread the wilted spinach and shallot mixture evenly over one half of the omelette. Sprinkle the crumbled feta (3/4 cup) evenly on top of the spinach. If desired, add a pinch of lemon zest for brightness.

Fold and finish

Carefully fold the empty half of the omelette over the filling using the spatula. Let the folded omelette cook for another 30–45 seconds to allow the cheese to warm and the eggs to finish setting. For a slightly creamier interior, remove from heat when center still jiggles slightly; for firmer, cook 15–30 seconds longer.

Slide the finished omelette onto a plate. Garnish with 1 tablespoon freshly chopped parsley or chives and an optional sprinkle of lemon zest (1/2 teaspoon). Add hot sauce or extra black pepper to taste.

Serve immediately with toasted bread or a simple salad.